Climacteric pattern of mangaba fruit (Hancornia speciosa Gomes) and its responses to temperature

- Mangaba fruit is a climacteric fruit.
- Mangaba ripening is marked by softening, increase in soluble solids and reddening.
- Q10 of mangaba fruit increases as the temperature lowers.

The present study used three experiments to investigate the respiratory and ethylene production patterns of mangaba fruit and the physical and chemical changes that occur during ripening, as well as the temperature coefficient of the fruit. In the first experiment, 12 mature fruits were used to assess the patterns of respiration and ethylene production at 25 °C. In the second experiment, mature fruits were kept at 25 °C and left to ripen. They were analyzed, in ten replicates, at maturation, at the beginning of ripening and when totally ripe. In the third experiment, mature fruits were stored at different temperatures (5, 10, 20 and 25 °C) to determine the Q10, in five replicates. The following analyses were performed: weight (fresh mass), circumference, respiration rate, ethylene production, firmness, soluble solids, pH, titratable acidity and external color (L*, a*, b*, C* and hue angle). Mangaba fruit shows respiratory and ethylene production patterns typical of climacteric fruits, with high rates of respiration and ethylene production. The ripening of mangaba fruit is characterized by softening and an increase in soluble solids, as well as by the reddening of the peel. Q10 of mangaba fruit is dependent on the temperature range, increasing as the temperature lowers.